Crispy Cauliflower Tacos with Candied Jalapeño Pineapple Salsa.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 cups chopped cauliflower florets
- 1 poblano pepper, chopped
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- kosher salt and black pepper
- 1/2 cup red enchilada sauce
- 12 hard shell tacos
- 1 cup shredded Mexican cheese
- avocado, shredded lettuce, and cilantro
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup cilantro, chopped
- 1/2 cup candied or pickled jalapeños
- 2 tablespoons pickled ginger
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Instructions
- 1. Preheat the oven to 425° F.
- 2. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano pepper, and onion. Cook, stirring occasionally, until the cauliflower is soft, about 3 minutes. Add the chipotle chili powder, all-spice, ginger, cinnamon, and salt. Cook another 2 minutes, then pour in the enchilada sauce and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 5 minutes. Remove from the heat.
- 3. Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Spoon the cauliflower into each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
- 4. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
- 5. Serve the tacos topped with avocado, lettuce, cilantro, and lots of salsa. ENJOY!
Source
Original recipe: View Original
